Cuban Ropa Vieja Classic (Printable Version)

Tender shredded flank steak cooked with peppers, olives, and a blend of aromatic spices.

# Ingredients Required:

→ Meat

01 - 907 g flank steak
02 - Salt and ground black pepper to taste

→ Oils

03 - 45 ml olive oil, avocado oil or vegetable oil, divided

→ Vegetables

04 - 1 large onion, thinly sliced
05 - 3 bell peppers (red, green, yellow), seeded and thinly sliced
06 - 6 cloves garlic, minced
07 - 1 carrot, peeled and cut into thirds
08 - 1 celery rib, cut into thirds
09 - Chopped cilantro or parsley for garnish

→ Tomato and Seasonings

10 - 15 g tomato paste
11 - 1 tsp dried oregano
12 - 1 tsp ground cumin
13 - 1 tsp sweet paprika
14 - ½ tsp ground allspice
15 - ⅛ tsp ground cloves
16 - 1 can (400 g) crushed tomatoes

→ Liquids

17 - 120 ml white wine
18 - 240 ml chicken broth, plus more if needed

→ Additional Flavorings

19 - 2 bay leaves
20 - 240 g pimento-stuffed Manzanilla olives, drained and sliced
21 - 115 g jar sliced pimentos
22 - 2 tbsp capers, drained (optional but recommended)
23 - 1 tsp chicken bouillon (optional)

# Guide to Cooking:

01 - Preheat the oven to 175°C.
02 - Cut flank steak if necessary to fit your pot. Pat dry and season generously with salt and ground black pepper.
03 - Heat 30 ml oil in a large Dutch oven over medium-high. Sear beef in batches until deeply browned, about 3-4 minutes per side. Remove and set aside.
04 - Add remaining oil to the pot. Sauté onion and bell peppers over medium heat, scraping bottom to deglaze, until tender, about 5-7 minutes. Lower heat and stir in garlic; cook 1 minute until fragrant.
05 - Incorporate tomato paste, oregano, cumin, paprika, allspice, cloves, and bouillon if using. Cook 1 minute. Pour in white wine, bring to a rapid boil, scraping browned bits. Cook 1-2 minutes to evaporate alcohol. Stir in chicken broth and crushed tomatoes.
06 - Return beef and any juices to pot. Add carrot, celery, and bay leaves, ensuring all ingredients are submerged under sauce. Add extra broth if needed. Bring to boil, cover, and transfer to oven. Cook until beef is tender and shreds easily, about 90 minutes.
07 - Remove carrot, celery, and bay leaves. Transfer beef to a plate and shred finely with forks. Return shredded beef to pot; stir in olives, pimentos, and capers. Simmer uncovered over medium heat until sauce thickens, about 10 minutes.
08 - Adjust seasoning to taste. Stir in chopped cilantro or parsley. Serve hot with white rice, black beans, and fried ripe plantains if desired.

# Extra Suggestions:

01 - To maintain moisture during sauce reduction, ensure shredded beef remains submerged.

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